Regionalgruppe Dresden

Climate cooking in Dresden

Advancing climate protection, sitting together at the table, sharing experiences and not only exploring climate-friendly nutrition, but above all learning from other lifeworlds and overcoming barricades - that and much more was what the follow-up project to "Alles Sellerie oder was?" wanted to achieve. Then came Corona, and for the safety of the participants, rethinking was necessary.

The project was created to make it clear that our diet affects the climate, resources, and thus our planet. After all, potatoes from a neighbor's garden, strawberries in winter or fish from the deep sea - every food has a history.

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What is Food for Future about?

@BUND Dresden // blendeauf

Less meat is good for the climate ... Every person in Germany causes an average of 10 t of CO2 per year (Das Klimakochbuch, p.14). Our diet contributes considerable emissions of greenhouse gases to this. This is because our food is first grown, then harvested, transported, stored, and possibly further processed until it finally ends up on sale. Once it reaches a private household (transport), it is also stored, often refrigerated, then prepared and eaten - or ends up in the waste, which in turn has to be disposed of. The emissions released along this chain are called "direct" emissions. In addition, there are so-called "indirect" emissions, which can, however, significantly increase our personal "climate footprint". These occur when greenhouse gases are released as a result of land use changes, for example when grassland is converted into arable land or tropical rainforest is converted into pastureland (WWF study 2012, p. 1). The production of animal products and meat is a particularly significant factor, as the production of meat requires an immense amount of land for the cultivation of animal feed. This consumes a lot of water. Both the production of animal feed and animal husbandry result in water pollution from slurry, pesticides, herbicides and medicines. The increasing demand for food and the growing demand for meat reduce soil fertility through overuse. Monocultures for feed and overgrazing lead to soil compaction and erosion. By degrading soil quality, the meat industry contributes to less that can be grown and threatens future food security.

The 4 pillars of climate-friendly nutrition

© BUND Dresden // Büro quer

Individual dietary choices can significantly improve part of one's climate footprint; however, many people are not aware of this - or do not know how. Connections between their climate footprint and land use, greenhouse gas emissions as well as resource consumption are rarely made. A lot can be done for climate protection in purchasing decisions and in behavior in general. We show you how!

Climate-friendly nutrition is guided by four pillars:

1. use few animal products

2. avoid food waste

3. choose seasonal and regional foods

4. recognize connections.

Project consultant

Barbara Braun


Kamenzer Str. 35 01099 Dresden E-Mail schreiben Tel.: 0351 309 587 07

Project consultant

Vanessa Meier


Kamenzer Str. 35 01099 Dresden E-Mail schreiben Tel.: 0351 309 587 07

Guide to a climate-friendly diet

©BUND Dresden // blende auf

On our website you will find recipes and lectures about climate-friendly nutrition. In order to make everyday life climate-friendly in a simple way, we have compiled 10 rules for you:

1. back to Sunday roast

https://www.greenpeace.org.uk/news/why-meat-is-bad-for-the-environment/

https://www.theguardian.com/news/2018/may/07/true-cost-of-eating-meat-environment-health-animal-welfare

2. use animal products sparingly

https://www.cowspiracy.com/facts

3. prefer organic products

4. buy regional AND seasonal

5. plan your shopping and use creative leftovers

6. avoid food waste - trust your senses

7. tap water is the best drink

8. if fish, then carp

9. bike, walk or take public transportation to the grocery store whenever possible

10. fresh and unprocessed products before ready meals


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Recipes - Almost like the original

Cooking class 1

Cheeseburger

©BUND Dresden

... with kidney bean patty ...

Ingredients for 4 servings:

    280g kidney beans

    1 red onion

    3 tbsp olive oil

    1 clove garlic

    1 tbsp mustard

    3 tbsp oat flakes

    2 tsp flour

    1 tsp paprika powder

    1 pinch marjoram

    1 tbsp. fresh parsley

    salt, pepper

Mix all ingredients together and form patties (roast) out of it. Fry on both sides in a pan with a little vegetable oil until crispy. Place cheese on top of patty, cover and let melt.

... and mushroom jam ...

    200g brown mushrooms

    200g white onions

    2-3 tbsp brown sugar

    2-3 tbsp balsamic vinegar

    2 tbsp vegetable oil

Finely slice/strip the mushrooms and onions and sauté with the oil in a pot over medium heat. Add the sugar and vinegar and cook down for about 20-30 minutes, stirring occasionally.

Mushroom Taco

Ingredients for 4 servings:

©BUND Dresden

    1 pc smoked tofu, approx 200g

    200g mushrooms

    1 white onion

    100 g mixed lettuce (4 leaves)

    2 tomatoes

    100g grated vegan cheese

    100g soy cream cheese

    1 tablespoon sunflower oil

    4 wraps

    As needed: salt,pepper, liquid smoke, soy sauce.

Clean and finely slice onions and mushrooms. Sauté both in a pan with a little oil over medium-high heat until colorless. Cut the smoked tofu into small cubes and add to the pan. Then add some water and soy sauce and let it boil down a bit. Then season with salt, pepper and liquid smoke.

Spread the wraps on plates, spread the soy cream cheese, sprinkle with salt and pepper. Then spread the finely chopped lettuce on top, the tofu-mushroom mixture and a few slices of tomato. Then finish with grated cheese and serve.

Lentil Bolognese

Ingredients for 4 servings:

©BUND Dresden

    approx. 200 g lentils (plate lentils)

    approx. 500 g soup vegetables (can also be more - mixture of tuberous elllerie, carrots and leek)

    2-3 tablespoons tomato paste

    1 small can of tomatoes

    2 white onions

    1-2 cloves garlic

    3 tablespoons olive oil

    100 g vegan grated cheese

    as needed: salt, pepper, dried herbs

Wash and clean the soup vegetables and cut them into lentil-sized cubes. Sauté these in a large pot with olive oil. Then add the diced onions and garlic and continue to sauté. Then add the tomato paste and continue frying. After about 2 minutes, add the canned tomatoes and about 400 ml of water. Simmer over medium heat and season with salt, pepper and dried herbs. Add the lentils after about 20 minutes and cook until soft. Finally, season the lentil bolognese again to taste.

In the meantime, cook the pasta in plenty of salted water until al dente, drain and mix with a small portion of the bolognese in an extra pot. Divide the pasta among deep plates, add another ladle of lentil bolognese on top and finish with grated vegan cheese and a little olive oil.

Pickled "herring"

Ingredients for 4 servings:

©BUND Dresden

For the herring:

    250 g eggplant

    300 ml water

    2 tsp sea salt, heaped

    4 tbsp vinegar

    1 leaf Kombu/Nori (seaweed)

Remove the eggplant skin with a peeler, cut the eggplant lengthwise into slices and then into strips. Either continue to use in strips or chop even further into pieces. Mix the water with salt and vinegar, add the nori leaf and eggplant and bring to a boil. Cover and simmer gently over low heat for 7 minutes. Cool to lukewarm in the broth.

While the eggplant is cooling, prepare the sauce.

... with sauce

    400 g unsweetened soy curd - alternatively 500 g unsweetened soy yogurt

    3 tablespoons cucumber broth

    1 tsp dill

    1/2 small onion

    4 cornichons

    2 squeezes of lemon

Also:

    400 g potatoes, firm boiling

Whisk the soy yogurt together with the cucumber broth and dill until smooth. Finely dice the onion and cornichons and add to the yogurt and stir in as well. Add the eggplant pieces to the dip while still lukewarm and fold in.

The herring dip should be allowed to infuse for at least an hour. Then season to taste with salt.

Cook the potatoes in salted water until al dente, peel (or not) and serve with the herring dip. 



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Recipes - Vegetarian / vegan vegetable variety

Cooking class 2

Tagliatelle with autumn vegetables

©BUND Dresden

Ingredients for 4 servings:  

  400g tagliatelle

    200g dried tomatoes in oil

    2 cloves garlic

    1 onion, red

    2 tablespoons olive oil

    100g mushrooms

    150g broccoli

    150g cauliflower

    1-2 leeks

Wash, clean and finely slice the vegetables. Cut the garlic and onions into fine strips and sauté in a little oil in a large pan until colorless. Then add the vegetables and continue cooking. Finely puree the dried tomatoes together with the oil, lightly salt and pepper.

Cook the pasta in enough salted water until al dente. When the pasta is ready, add it to the vegetables along with half of the pesto and stir. Then season to taste with salt and pepper. Arrange everything on plates and finish with the remaining pesto.

Vegetable strudel with salad

Ingredients for 4 servings:

©BUND Dresden

    2 sheets of strudel dough

    approx. 400g mixed vegetables, e.g.: cauliflower, brockoli, cabbage, mushrooms, carrots etc.

    100g grated cheese

    approx. 4 tablespoons sunflower oil

    100g mixed leaf lettuce

    1 lemon

Wash, clean and finely slice the vegetables. Then sauté in a little oil in a large frying pan until colorless. Lay out the strudel dough, brush with a little oil and place the second plate on top. Then cut into four rectangles of the same size and brush again with oil. Then spread the cheese and vegetables on the bottom third, fold the sides inward and roll up to the front. Place on a baking sheet lined with baking paper and bake at 180 degrees for about 15 minutes.

Wash the salad, season lightly with lemon juice, a little oil, salt and pepper and arrange on plates together with the strudel.

Vegan banana pancakes

Makes 12 pancakes:

©BUND Dresden

    150g flour

    1 tsp baking powder

    1 tsp cinnamon

    1 pinch of salt

    1 very ripe banana (approx. 120 g)

    250 ml vegetable milk

Preparation:

Mix the plant milk with the banana. Then add the remaining ingredients and mix again. Fry 12 pancakes in a frying pan over medium-high heat.

Vegan apple pie

For a springform pan (diameter 26 cm)

©BUND Dresden

Preparation dough

Ingredients - For the base:

    300 g spelt flour

    90 ml rapeseed oil

    100 g whole cane sugar

    1 tsp cinnamon

    1/2 tsp salt

    1/2 tsp ground vanilla

    1/2 tsp baking powder

For the dough, combine the spelt flour, sugar, cinnamon, salt, baking powder and ground vanilla in a bowl. Add canola oil and knead with your hands until the dough becomes crumbly. Gradually add 7 to 8 tablespoons of ice cold water until the crumbs clump together and form a cohesive dough. If the dough is still too crumbly, just add a little more water (1 tablespoon at a time). Grease the springform pan.

Roll out the dough between 2 layers of baking paper or cling film to a thickness of about 1 cm (diameter about 30 cm). Lift the dough into the springform pan and raise a rim about 5 cm high. Then chill the springform pan with the dough in the refrigerator for 30 min.

The pudding filling

Accessories:

    Springform pan (diameter 26 cm)

    Oil for greasing

For the custard filling:

    250 ml soy drink

    3 tablespoons whole cane sugar

    2 tablespoons cornstarch

    1/2 tsp. ground vanilla

Meanwhile, make the pudding filling. For this, mix the starch, sugar and ground vanilla in 80 ml soy drink (take from the 250 ml soy drink) and boil the rest of the soy drink in a pot. Remove the saucepan from the heat, whisk in the starch mixture, then return to the heat and bring to a boil, stirring, until a custard is formed. Remove the saucepan from the heat and allow the pudding to cool. In between, stir every now and then so that the pudding does not form a skin.

Preheat the oven to 180 degrees Celsius.

For the apple topping:

    3-4 apples

    juice of 1/2 lemon

    2 tablespoons whole cane sugar

    2 tablespoons cornstarch

    1 tsp. cinnamon

Wash apples, cut into quarters and remove the core. Then cut the apple quarters into slices. Mix the apple slices with lemon juice, starch, cinnamon and sugar. Remove the pastry case from the refrigerator and prick it several times with a fork. Then spread the pudding over the base and place the apple slices on top of the pudding.

Bake the cake in the oven at 180 degrees for about 40 minutes. Let the cake cool completely after baking and only then remove it from the mold. Ready!



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Recipes "Creative leftover cooking“

Cooking class 3

Kimchi, fermented cabbage

©BUND Dresden

Makes 3 small jars:

    500g Chinese cabbage/white cabbage

    1 carrot

    1 bell bell pepper (can be replaced by other vegetables)

    small piece of ginger

    1 piece of lemongrass

    1 stick of leek

    5 radishes (can be replaced by other vegetables)

    Korean chili flakes and paste

    sesame oil, roasted

    salt

Cut the cabbage and marinate in heavily salted water overnight. Clean the vegetables and cut them into fine strips. Then make a paste with the remaining ingredients, mix with the vegetables and drained cabbage. Then place in a large jar and store at room temperature for 1-3 days. While doing this, briefly open the lid once a day and close it again to reduce the pressure. Now leave the jar in the refrigerator for at least two more weeks. The finished kimchi can be used to prepare and garnish many Asian dishes.

Shake zucchini

Ingredients:

©BUND Dresden

    500g zucchini

    3 tablespoons brown sugar

    1 tsp salt

    125 ml light vinegar

    1 tbsp mustard seeds

    1 onion, white

Peel zucchini and cut into strips. Peel the onion and cut into eighths. Dissolve the sugar and salt in the vinegar. Put all the ingredients in a bowl and cover with a lid. Put in the refrigerator and shake vigorously once a day for 7 days!

Will be like pickles!

Anti-pasti spread

Ingredients:

©BUND Dresden

For a small jar you need about 300g of vegetables:

    1 pc. Onion white

    2 cloves garlic

    2 pcs. Bell bell pepper

    1 pc. Zucchini

    1 pc. Eggplant

    100 g mushrooms

    50 ml olive oil

    If needed: salt, pepper, thyme and rosemary

First, wash and clean the vegetables and cut them into pieces of about 1 cm. Chop the onions and garlic and sauté them in a pot with the olive oil over medium heat. Then add the rest of the vegetables and sauté for another 5 minutes. Season lightly with salt and pepper and add about 100 ml of water and steam with a lid until soft. Then, using a hand blender, blend the cooked vegetables to the desired consistency and season with salt and pepper to taste. Now pour the spread into clean jars and refrigerate. Once opened, store the jar in the refrigerator and cover with olive oil.

Vegetable broth

Ingredients:

©BUND Dresden

In a screw-top jar, the broth will keep in the refrigerator for about 1 week:

    all vegetable waste can be collected here

    bowls also herbs

    make sure that no dirt gets into the pot

    do not use moldy/rotten vegetables

    peppercorns

    bay leaf

The whole vegetable cuttings are boiled together with water, peppercorns and bay leaf. Then let it simmer for about 25 minutes and strain it through a fine sieve. This broth can be used as a base for many dishes. Extra practical: freeze in a cube container and thus remove in portions.



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Recipes "Disreputable Delicacy – Carp"

Cooking class 4

Fish soup

©BUND Dresden

Ingredients for 4 persons:

    2 pcs carp fillet, approx. 600-800g

    200g fennel

    100g carrots

    150g celeriac

    300 potato, firm boiled

    1 onion, white

    400ml vegetable stock

    100ml white wine

Wash and clean the root vegetables and cut them into pieces of about 1.5cm. Peel the onion and cut it into strips. Then sauté both together in a pot over medium heat until colorless and lightly salt. After about 5 minutes, add white wine and vegetable stock and cook for about 20 minutes. Then peel the potatoes and also cut them into pieces of about 1.5cm and add them to the soup. Cook for another 10 minutes. Skin the fish fillets with the help of a sharp knife and cut them into pieces of about 3cm. When the vegetables are cooked, season the soup with salt and pepper and add the fish. Now let the fish cook in the soup for another 2 minutes. Finally, wash and coarsely chop the parsley and add half of it to the soup. Serve the soup in a deep bowl and finish with the remaining parsley and a little olive oil.

... with aioli and ...

Ingredients:

    0.5-1 tsp smoked paprika powder,

    50 ml milk

    1 clove garlic

    200 ml sunflower oil

    1 bunch of parsley, smooth

    as needed: salt, pepper

For the aioli, put the milk in a tall container, add the coarsely chopped garlic and the smoked paprika powder and mix lightly with a hand blender. Then add the oil, blending constantly, and season to taste with salt and pepper. Refrigerate until ready to serve.

... Garlic Baguette

Ingredients:

    1 ciabatta

    4 tbsp. olive oil

    2 cloves of garlic

Cut the ciabatta into slices about 1cm thick and toast them in a large pan together with the olive oil and garlic clove on both sides until golden brown. Then serve the fish soup together with the ciabatta and aioli.

Fish sandwich

Ingredients:

©BUND Dresden

    2 carp fillets, approx. 600-800g

    2 egg whites

    150 ml cream

    2 slices of toast

Remove the skin from the carp fillets, cut them into rough cubes and mix them together with the egg white, cream and the roughly cut toast. Season with salt and pepper. If you don't want to try raw fish, feel free to fry some of the mixture in a small pan with oil and then test if any seasoning is needed.

... with coleslaw and ...

Ingredients:

    1/4 bunch parsley

    300g white cabbage

    2 carrots

    1 onion,white

For the slaw, quarter the white cabbage and cut into fine strips along with the peeled onion. Peel the carrots and grate them coarsely with a grater. Then mix, lightly salt and knead and marinate for about 20-45 minutes. Then season with salt and pepper and add light vinegar to taste.

...Chive mayonnaise

Ingredients:

    1/4 bunch chives

    2 egg yolks

    1 tsp mustard

    150 ml sunflower oil

    as needed: salt, pepper, light vinegar

    some lettuce

    8 slices of wholemeal toast

For the mayonnaise, put the mustard and egg yolks in a tall container. Next, mix briefly with a hand blender, then add the oil while blending constantly, add the finely chopped chives and season with salt and pepper.

Toast the toast until golden brown and spread each slice with a little mayonnaise, arrange a lettuce leaf, the coleslaw and a fish patty on top and finish with another slice of toast. Cut the sandwich in half crosswise with a knife and serve together with some coleslaw. When the mixture is seasoned, fry four fish patties of the same size in a large pan with a little oil.

Fried carp with potato crust

Ingredients:

©BUND Dresden

    2 carp fillets, approx. 600-800g

    300g potato, firm boiling

    1-2 tablespoons cornstarch

    1/4 bunch parsley

    3-4 tbsp sunflower oil

    as needed: salt, pepper

For the crust, wash and peel the potatoes and grate them coarsely with a grater. Then lightly salt and add the starch. Cut the fish into 4 equal pieces, season with salt and pepper and "coat" the inside of the fish with the crust.

Heat the oil in a large frying pan and fry the fish, potato side first, over medium heat for about 10 minutes until golden brown. When crust is done frying, the fish should already start to cook slowly. Then turn and cook for another 1-2 minutes at low heat.

... with apple-leek vegetables

Ingredients:

    2 apples

    3-4 leeks

    1 onion,white

    100 ml cream

    50 ml white wine

Halve the leeks and cut them into pieces of about 2cm and wash them. Drain in a sieve and heat a pot 2 tablespoons of oil. Peel the onions and cut them into fine strips and sauté them together with the leeks until they are colorless. After about 3 minutes, deglaze with the white wine and cream and reduce to a creamy consistency over medium heat. Wash the apples, cut into quarters, remove the core and cut into fine slices. Finally, add the apples and coarsely chopped parsley to the leek and season with salt and pepper. Put the apple-leek vegetables together with the fish on a platter or plate and garnish with some more parsley.



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Recipes "Boring winter adé"

Cooking class 5

Cream of parsnip and pear soup

©BUND Dresden

Ingredients for 4 persons:

    400g parsnip

    2 onions

    400 ml oat milk

    approx. 300 ml vegetable broth

    3 pears

    2 tablespoons magarine

    1/4 bunch of chives

    as needed: salt, pepper

Wash and peel the parsnips and cut them into small pieces. Peel the onions and cut them into fine strips.

Sauté both in a pot with the magarine over medium heat for about 4-5 minutes. Then add vegetable broth and oat milk, lightly salt and cook covered for another 15 minutes.

Wash the pears, quarter them, remove the core and cut them into pieces about 1 cm thick. Add about half of the pears to the soup and puree finely with a hand blender. Then season to taste with salt and pepper. Place the remaining pears in deep plates, pour in the soup and finish with the chopped chives.

Baked pumpkin with pesto

Ingredients for 4 people:

©BUND Dresden

    1/2 Hokaido pumpkin

    100g pumpkin seeds

    approx. 100 ml sunflower oil

    50 ml pumpkin seed oil

Wash the pumpkin, cut into quarters, remove the core with a spoon and cut into strips about 1.5 cm thick. Place these pieces on a baking tray lined with baking paper, lightly oil, salt and pepper. Then spread evenly and bake in a preheated oven at 180 degrees for about 20-25 minutes.

For the pesto, coarsely blend the seeds together with the 2 types of oil, some salt and pepper in a small food processor. Then season again to taste.

... and winter leaf salads

    200g mixed leaf salads

    50 ml vinegar, light

    2 apples

    1/2 bunch parsley

    as needed: salt, pepper

For the salad, wash the apples, quarter them, remove the core and cut them into fine slices. Then mix with some pumpkin seed pesto, finely chopped parsley and vinegar. Season to taste with salt and pepper.

Put the washed salad on plates. Then spread the pumpkin on top and finish with the marinated apples. More pesto can be used to taste.

Celery tortilla

Ingredients for 4 people:

©BUND Dresden

    600 g celeriac

    6 eggs

    2 onions, white

    1 tablespoon olive oil

    1 tablespoon magarine

Wash the celeriac, peel it and cut it into cubes of about 1-2 cm.

Cook them with the magarine and olive oil in a pan over medium heat for about 7 minutes, add the finely chopped onions and cook for another 4 minutes. Crack the eggs in a bowl, mix and season lightly with salt and pepper. Then add the fried celery, mix and pour into a pan or baking dish.

Bake in a preheated oven at 180 degrees for about 30 minutes.

.. Waldorf salad

    2 apples

    1/2 celery

    50g walnuts, chopped

    2 tablespoons walnut oil

    1/2 chives

    as needed: salt, pepper, light vinegar

For the salad: wash the celery and apples. Peel the celery with a small knife (remove the thin fibers).

Then cut diagonally into 0.5 cm fine strips. Quarter the apple, remove the core and cut into fine slices. Put both in a bowl and marinate with the chopped walnuts and walnut oil. Add the chives cut into fine rings and season with salt, pepper and a little vinegar.

Take the tortilla out of the oven, let it cool down a bit, cut it into four equal pieces and serve it together with the salad.

Carrot cake

For a cake pan

©BUND Dresden

    400 g carrots

    300 g flour

    200 g sugar

    200 g nuts, ground or finely chopped

    175 ml sunflower oil

    1 package of baking powder

    juice of one lemon and orange

    Mark of a vanilla pod

    ½ tsp cinnamon optional

Wash, peel and grate the carrots. Add the oil and lemon juice, mix thoroughly and set aside for now. Mix all the dry ingredients and the vanilla in another bowl. Add the dry ingredients to the bowl and mix well with the carrots until a homogeneous mixture is obtained.

Pour the mixture into the greased cake pan and bake in the oven at 180 degrees top and bottom heat for about 60 minutes.

... with cream cheese

    50g soft magarine

    150g powdered sugar

    100g soy cream cheese

    some orange or lemon zest

For the glaze, mix magarine, powdered sugar and soy cream cheese and refrigerate. Finish with some orange and lemon zest before serving. After the cake has cooled for at least an hour, spread with the glaze and serve.


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